Laura Brehaut, Postmedia NewsOriginally published on June 28, 2016; National Post

In Sumayya Usmani’s hometown of Karachi, Pakistan, chicken tikka is grilled over red-hot coals. The bird is quartered and the meat, still on the bone, skewered and scored. Smothered in a marinade of chilies and spices, the flesh takes on its characteristic reddish hue.